Rosé Sangria
A refreshing and fruity twist on the classic sangria, Rosé Sangria combines the crisp notes of rosé wine with an assortment of vibrant fruits and a hint of brandy, making it perfect for summer gatherings and sunny afternoons.
Equipment
- Large pitcher
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
- Glasses for serving
Ingredients
- 1 bottle (750 ml) rosé wine approximately 25.4 oz
- 1/4 cup brandy
- 1/4 cup orange liqueur such as Cointreau or Triple Sec
- 2 tablespoons simple syrup adjust to taste
- 1 cup strawberries hulled and sliced
- 1 cup peaches sliced
- 1 orange sliced
- 1 lemon sliced
- 1 cup soda water or lemon-lime soda for sweetness
- Fresh mint leaves
- Ice cubes
Instructions
- In a large pitcher, add the sliced strawberries, peaches, orange, and lemon. Gently muddle the fruits with a wooden spoon to release some of their juices.
- Pour in the rosé wine, brandy, orange liqueur, and simple syrup into the pitcher with the muddled fruits. Stir gently to mix the ingredients together.
- Cover the pitcher and refrigerate for at least 2 hours to allow the flavors to meld. For best results, chill overnight.
- When ready to serve, add ice cubes to glasses or directly into the pitcher. Pour the sangria over the ice, filling each glass about three-quarters full.
- Add the soda water or lemon-lime soda to each glass or the pitcher for a bit of fizz and sweetness.
- Finish with fresh mint leaves for a touch of color and aroma.
Notes
Feel free to customize the fruits based on seasonal availability. Other great options include berries, apples, or even watermelon.
Adjust the sweetness by adding more or less simple syrup depending on your taste preference.
For a non-alcoholic version, substitute the wine and brandy with sparkling grape juice and omit the liqueurs.